Tomato Watermelon Granita

Tomato Watermelon Granita


  • 4 Cups  seedless watermelon chunks
  • ½ Cup  granulated sugar
  • 1 Tablespoon  lemon juice
  • 1 Tablespoon  chopped fresh mint leaves
  • ⅛ Teaspoon  salt
  • 14.5-ounce can diced tomatoes, drained
  •   Fresh mint leaves, optional

Fresh, juicy watermelon and canned tomatoes make for a delicious and easy summer dessert by Chef George Duran for Hunt’s. Don’t forget to stir the granita mixture as it freezes to create the shaved ice effect.

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Place the watermelon, sugar, lemon juice, chopped mint, salt and tomatoes in a blender. Blend on high speed until smooth, about 1 minute. Strain the mixture through a sieve over a large bowl, stirring to push the liquid through. Discard the pulp.

Pour the mixture into a 13-by-9-inch metal baking pan, and cover with plastic wrap. Freeze 4 to 6 hours, scraping the mixture with a spoon every hour to create ice flakes.

Serve cold in small dishes or glasses and garnish with mint leaves, if desired.


Calories per serving:

53 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 2g 3%
  • Carbs 161g 54%
  • Saturated 0g 1%
  • Fiber 10g 42%
  • Sugars 148g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 7g 14%
  • Sodium 2,374mg 99%
  • Calcium 186mg 19%
  • Magnesium 104mg 26%
  • Potassium 1,492mg 43%
  • Iron 4mg 22%
  • Zinc 1mg 8%
  • Phosphorus 139mg 20%
  • Vitamin A 264µg 29%
  • Vitamin C 107mg 178%
  • Thiamin (B1) 3mg 171%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 56µg 14%
  • Vitamin E 3mg 14%
  • Vitamin K 13µg 16%
Have a question about nutritional data? Let us know.
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